Hearty Beef and Cabbage Soup
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| 1 lb. | ground beef |
| 1 medium | size onion, thinly sliced (or more) |
| 2 cup | celery, thinly sliced |
| 1 can | tomatoes (1 pound size) |
| 1 can | tomato soup |
| 2 cup | water |
| 1 can | kidney beans (1 pound size) |
| 1 tsp | salt |
| 1/2 tsp | chilli powder |
| 1/2 tsp | pepper |
| 1 | bay leaf |
| 4 cup | cabbage, thinly shredded |
| 1/2 cup | ketchup (check after cooking add more if necessary) |
| |
| in 2 1/2 qt. casserole, cook beef uncovered, on high. stirring often till |
| crumbly. add onion and celery; cook covered about 5 minutes, stirring |
| once. drain off fat and discard. stir in tomatoes and their liquid, |
| water, beans and their liquid, salt, chilli powder and pepper. cover and |
| bring to a boil about 6 min. add cabbage and cook covered about 15 min or |
| till cabbage is tender to bite. makes 4 to 6 servings. |
| |
| (try putting the whole thing in the oven at 325 f after all the |
| ingredients have been added. i find we like it better this way. great for |
| when you're going skiing or hiking and come back to this stew-like soup) |
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| (ID: 8894) Mirror: rec.food.recipes: Mon, Feb 2, 2004 |